In a large heave fry pan, sauté the garlic, onions and bacon. Remove from the pan, add the mushrooms and fry up in remaining butter/oil. bacon drippings. Add wine and let the alcohol burn off. Add cream and let cook to thicken. Add, the removed mix plus the peas. Also you want to may add one to two tablespoons of tomato sauce for color, if desired.

Add cooked pasta to sauce and stir, adding cheese

Top with fresh minced parsley and serve.

For a second dish, I’m making rolled, stuffed fillet of sole, poached in wine and tomatoes. With this, I will serve a salad of rughetta (arrugala) and Gorgonzola.